Personal

Car Stuff

Extras

Chicken rice ('bi-ge')

This is a traditional Taiwanese dish served on the day of the Winter Festival, where the chicken and rice are steamed together and served in bamboo baskets.
From Ching-He Huang
Serves 4–6 to share

1 tablespoon groundnut oil
5cm/2 inch piece of fresh root ginger, peeled and sliced
6 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, then drained and sliced, stalks removed
400g/14oz chicken thighs, skinned and halved on the bone
100ml/31/2fl oz Shaohsing rice wine or dry sherry
100ml/31/2fl oz pure sesame oil
1/2 teaspoon salt
300g/11oz jasmine rice
500ml/18fl oz water
garlic spinach to serve

Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the ginger and stir-fry for 1 minute, then add the mushrooms and cook for 30 seconds. Add the chicken and stir-fry until starting to turn opaque, then add the rice wine or sherry and the sesame oil and cook for 2 minutes. Season with the salt.

Wash the rice until the water runs clear. Put the rice into a pan, pour the chicken and all the wok juices over it and mix well. Pour the water into the pan and bring to the boil, then cover the pan and simmer on a medium heat for 20 minutes.

Fluff up the rice and serve immediately with garlic spinach.

Garlic Spinach

A simple, healthy accompaniment to any meal and so quick to make!

1 tablespoon groundnut oil
3 garlic cloves, finely chopped
200g/7oz spinach
1 pinch of salt
drizzle of toasted sesame oil

Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic and stir-fry for a few seconds. Then add the spinach and stir-fry for 1 minute until wilted (you can add a small drop of water to help create some steam). Season with salt and a small drizzle of sesame oil and serve immediately.